The objective of this study was to investigate the proper concentration of D-xylose which is expected to reduce the GI (Glycemic index) value of sucrose in the human body. When subjects took a sucrose mixture containing 5% and 10% D-xylose, the blood glucose levels were lowered by approximately 27.5% and 25.9%, respectively, compared to those of sucrose. The GI values of sucrose mixtures containing 5% and 10% D-xylose were 49.3 and 50.4, respectively. The reduction in GI value was not dependent on the D-xylose concentration, as the GI value of sucrose mixture containing 5% D-xylose (XyloSugar) was similar to that of sucrose mixture containing 10% D-xylose (XyloSugar10). D-xylose is not only more expensive but also less sweet than sucrose. So, low concentration of D-xylose has the advantage in the price and taste. It was determined that the proper concentration of D-xylose expected to reduce GI value of sucrose was 5% (w/w).

Takju lees extract is expected to be a promising material for functional food. This study was conducted in order to assess the glycemic index (GI) of Takju lees extract and its effects in an oral glucose tolerance test (OGTT). The GI for Takju lees extract was evaluated with 10 healthy young adults (Male 5, Female 5). OGTT was conducted in 20 male db/db mice, fed on a diet containing 2% Takju lees extract for 4 weeks. Those animals were subjected to OGTT after one oral administration of Takju lees extract at 2 g/kg BW. The GI of the Takju lees extract was measured at 97.97. The effects of the Takju lees extract on the oral glucose tolerance test in db/db mice evidenced no differences as compared to the control group. In conclusion, Takju lees extract is a high GI material, and it has no effect on blood glucose levels in a type II diabetic animal model. Further studies will be required to confirm its anti-diabetic effects.